Slow-Roasted Salmon with Vanilla Brown Butter and Sage

By Cacey Madden

Slow-Roasted Salmon with Vanilla Brown Butter and Sage By Peter Som

Serves 4



1 skin-on salmon fillet (approximately 1 ½ lbs.)

6 tbsp unsalted butter

1 tsp Simply Organic Madagascar Vanilla Bean Paste

12 sage leaves, divided

30g of ROE caviar 

1 lemon, zested

¼ cup olive oil

Kosher salt, freshly ground Simply Organic black pepper

Flaky sea salt, for finishing



Preheat oven to 250F and arrange rack in center of oven.

In a saucepan over medium heat add butter and 4 sage leaves and melt butter until foaming subsides and butter is a fragrant nutty golden brown --approximately 4-5 minutes. Remove from heat, remove sage leaves,  and--whisking constantly--add Simply Organic Vanilla Bean Paste and kosher salt and black pepper. Whisk until combined

Place salmon fillet skin side down a roasting dish and season with salt and pepper. Pour brown butter mixture over salmon, use a spoon baste salmon liberally. Roast for 25-30 minutes or until thickest part of fillet registers 120F.

In the meantime, add olive oil to small skillet over medium high heat so that oil is 1/2” deep.  Add sage leaves and fry until crispy, approximately 10-12 seconds. Transfer to a paper towel lined plate. 

To serve, spoon brown butter over salmon,  finish with lemon zest and flaky sea salt, and garnish with sage leaves. Top each serving with a small spoonful of caviar.